Wash the mangoes, peel the skin off and remove the seed. Add 1/2 cup of heavy cream and puree the mango.

Using a stand mixer, whip remaining heavy cream,condensed milk until it becomes firm. Then add the pureed mango. Whip it slowly,select speed 1 or 2. Whip it until it becomes firm. you can find the strands of mango fibre at the tip of the whip,Make sure you remove that.

Pour the whipped mixture onto a mold and cover it with a plastic cling wrap. Using fingers press the wrap gently,so that it touches the mixture to prevent crystal formation. Freeze the ice cream for 4 to 5 hours and serve.